Spicy Jjampong Ramen Recipe

Prepare the Broth

In a large pot, bring 4 cups of water to a boil. Add 2 tablespoons of gochugaru (Korean red pepper flakes) and 1 tablespoon of soy sauce. Stir well and let it simmer for about 5 minutes.

Cook the Seafood

Add the shrimp, mussels, and clams to the broth. Cook for about 5-7 minutes until the seafood is cooked through and the mussels are opened.

Cook the Noodles

In a separate pot, cook the ramen noodles according to package instructions. Drain and set aside.

Poach the Eggs

In the same pot used for the seafood broth, crack the eggs gently into the broth, one at a time. Cover and let them poach for about 3-4 minutes, until the whites are set but the yolks remain runny.

Assemble the Dish

Divide the cooked ramen noodles into bowls. Ladle the seafood broth with shrimp, mussels, and clams over the noodles. Top with poached eggs and serve immediately.